Heat oil in large Dutch oven. Add onion, carrot, ginger and garlic. Saute 5 minutes. Mix in spices and add chicken broth. Stir in potatoes or squash. Bring to a boil. Reduce to a simmer and simmer until potatoes or squash is cooked.
Add coconut milk and turkey. Taste and adjust seasonings with salt and pepper.
Stir the cornstarch and water together and pour in pot to thicken the curry. Add the lemon juice and cilantro. Heat through. Serve over rice